Interesterification of engkabang (Shorea macrophylla) fat - canola oil blend with lipase from candida antarctica to simulate the properties of lard

A study was carried out to compare the composition and thermal properties of lard (LD) and engkabang fat (EF) - canola oil (CaO) blend interesterified with Candida antartica lipase (C. antartica). A fat blend EF-4 (40% EF in CaO) was prepared and interesterified using C. antartica lipase at 60 °C fo...

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Main Authors:	Muhammad Roslan , Nur llliyin, Marikkar, Mohammed Nazrim, Loke , Mei Key, Mushtafa , Shuhaimi
Format:	Article
Language:	English
Published:	Japan Oil Chemists' Society 2014
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/45609/ http://irep.iium.edu.my/45609/ http://irep.iium.edu.my/45609/1/PAPER-Print_version.pdf

id	iium-45609
recordtype	eprints
spelling	iium-456092018-06-20T08:20:41Z http://irep.iium.edu.my/45609/ Interesterification of engkabang (Shorea macrophylla) fat - canola oil blend with lipase from candida antarctica to simulate the properties of lard Muhammad Roslan , Nur llliyin Marikkar, Mohammed Nazrim Loke , Mei Key Mushtafa , Shuhaimi QD Chemistry A study was carried out to compare the composition and thermal properties of lard (LD) and engkabang fat (EF) - canola oil (CaO) blend interesterified with Candida antartica lipase (C. antartica). A fat blend EF-4 (40% EF in CaO) was prepared and interesterified using C. antartica lipase at 60 °C for different time intervals (6 h, 12 h and 24 h) with 200 rpm agitation. The fat blends before and after interesterification were compared to LD with respect to their slip melting points (SMP), fatty acid and triacyglycerol (TAG) compositions, melting, solidification and polymorphic properties. Result showed that the slip melting point (SMP) of the fat blend interesterified for 6 h was the closest to that of LD. The solid fat content (SFC) values of fat blends interesterified for 12 and 24 h were found to become equal to those of LD within the temperature range of 0 to 20 °C. In addition, all three interesterified blends had SFC values similar to those of LD within the temperature range of 30-40 °C. According to thermal analysis, the transition of the fat blend interesterified for 24 h appearing at -2.39°C was similar to the low melting thermal transition of LD and the transition of the fat blend interesterified for 12 h appearing at 26.25°C was similar to the high melting thermal transition of LD. However, there is no compatibility between LD and all three interesterified blends with regard to polymorphic behaviour. Japan Oil Chemists' Society 2014-01-10 Article PeerReviewed application/pdf en http://irep.iium.edu.my/45609/1/PAPER-Print_version.pdf Muhammad Roslan , Nur llliyin and Marikkar, Mohammed Nazrim and Loke , Mei Key and Mushtafa , Shuhaimi (2014) Interesterification of engkabang (Shorea macrophylla) fat - canola oil blend with lipase from candida antarctica to simulate the properties of lard. Journal of Oleo Science, 63 (1). pp. 39-46. ISSN 1347-3352 (O), 1345-8957 (P) doi.org/10.5650/jos.ess13115
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	QD Chemistry
spellingShingle	QD Chemistry Muhammad Roslan , Nur llliyin Marikkar, Mohammed Nazrim Loke , Mei Key Mushtafa , Shuhaimi Interesterification of engkabang (Shorea macrophylla) fat - canola oil blend with lipase from candida antarctica to simulate the properties of lard
description	A study was carried out to compare the composition and thermal properties of lard (LD) and engkabang fat (EF) - canola oil (CaO) blend interesterified with Candida antartica lipase (C. antartica). A fat blend EF-4 (40% EF in CaO) was prepared and interesterified using C. antartica lipase at 60 °C for different time intervals (6 h, 12 h and 24 h) with 200 rpm agitation. The fat blends before and after interesterification were compared to LD with respect to their slip melting points (SMP), fatty acid and triacyglycerol (TAG) compositions, melting, solidification and polymorphic properties. Result showed that the slip melting point (SMP) of the fat blend interesterified for 6 h was the closest to that of LD. The solid fat content (SFC) values of fat blends interesterified for 12 and 24 h were found to become equal to those of LD within the temperature range of 0 to 20 °C. In addition, all three interesterified blends had SFC values similar to those of LD within the temperature range of 30-40 °C. According to thermal analysis, the transition of the fat blend interesterified for 24 h appearing at -2.39°C was similar to the low melting thermal transition of LD and the transition of the fat blend interesterified for 12 h appearing at 26.25°C was similar to the high melting thermal transition of LD. However, there is no compatibility between LD and all three interesterified blends with regard to polymorphic behaviour.
format	Article
author	Muhammad Roslan , Nur llliyin Marikkar, Mohammed Nazrim Loke , Mei Key Mushtafa , Shuhaimi
author_facet	Muhammad Roslan , Nur llliyin Marikkar, Mohammed Nazrim Loke , Mei Key Mushtafa , Shuhaimi
author_sort	Muhammad Roslan , Nur llliyin
title	Interesterification of engkabang (Shorea macrophylla) fat - canola oil blend with lipase from candida antarctica to simulate the properties of lard
title_short	Interesterification of engkabang (Shorea macrophylla) fat - canola oil blend with lipase from candida antarctica to simulate the properties of lard
title_full	Interesterification of engkabang (Shorea macrophylla) fat - canola oil blend with lipase from candida antarctica to simulate the properties of lard
title_fullStr	Interesterification of engkabang (Shorea macrophylla) fat - canola oil blend with lipase from candida antarctica to simulate the properties of lard
title_full_unstemmed	Interesterification of engkabang (Shorea macrophylla) fat - canola oil blend with lipase from candida antarctica to simulate the properties of lard
title_sort	interesterification of engkabang (shorea macrophylla) fat - canola oil blend with lipase from candida antarctica to simulate the properties of lard
publisher	Japan Oil Chemists' Society
publishDate	2014
url	http://irep.iium.edu.my/45609/ http://irep.iium.edu.my/45609/ http://irep.iium.edu.my/45609/1/PAPER-Print_version.pdf
first_indexed	2023-09-18T21:04:53Z
last_indexed	2023-09-18T21:04:53Z
_version_	1777410866927370240

Interesterification of engkabang (Shorea macrophylla) fat - canola oil blend with lipase from candida antarctica to simulate the properties of lard

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